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Corn and Shrimp Omelet

Contributed By: Nancy, CO | See all of Nancy's recipes
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This recipe is from Good Carb Recipes book. It has 10 carbs per serving, 293 calories.
1 pound shelled shrimp, chopped
3 garlic cloves, crushed
2 green onions, trimmed, chopped
1/2 cup yellow corn kernels (fresh, frozen, or canned)
1 1/2 tablespoons cornstarch
1 1/2 tablespoons Vietnamese or Thai fish sauce (nuoc mam)
4 eggs
2 tablespoons canola oil
1) Place shrimp, garlic, onions, corn, cornstarch, and nuoc mam in medium bowl; mix very well. Add eggs; stir until shrimp mixture is coated; do not overmix.

2) Heat oil in large 10inch nonstick skillet over medium-high heat until hot but not smoking. Add shrimp mixture, spreading lightly to cover pan bottom. Reduce heat to medium; cover loosely with lid. Let cook 3 minutes, until edges of omelet start to come away from pan. Lift omelet when set (starting to solidify) and spread uncooked portion to edges. Cover, leaving lid slightly ajar; cook until set on top and lightly browned on bottom, about 5 minutes.

3) Invert omelet onto baking sheet or large plate; slide back into skillet. Cook, mostly covered with lid, until lightly browned on bottom side, about 4 minutes. Slide out of skillet and transfer to serving plate. Cut into wedges and serve warm.

Date Added: 08/31/2009
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